Wantan mee, the Hong Kong people will have theirs in clear broth, served
with pork dumplings but the locals like theirs drenched in sweet-savoury dark
soy sauce and pork lard with char siew or barbecued pork and pork dumplings.
Then served with pickled chilies or tongue-burning sambal or chilli paste.
Every local Penangite has his or her own favourite wantan mee places but these
are a few of mine:
Tai Wah Coffee House
86 Argyll Road, 10050, George Town, Penang
Wed - Mon, 7am - 11.30am
One of the oldest establishments in Penang, the wantan mee here is said to have preserved the flavours of the yesteryears. The thin noodles will be given a quick blanch, giving an al-dente texture. Unlike the normal wantan mee that you can find elsewhere, theirs come with a touch of home-made gooey-starchy sauce that gives the entire dish a 'oomph'. The highlights of their wantan mee is a generous helping of lard and homemade chilli paste.
Roadside Stall along Chulia Street
Chulia Street, 10200, George Town, Penang
Tues - Sun, 6.30pm - 12am
This humble roadside stall along Chulia Street has gained a lot of attention and fame all over the cyber world recently but they are not famous for nothing. Similarly to Tai Wah’s, this stall serves wantan mee in quite a similar way: al-dente thin noodles drenched in sweet-savoury sauce topped with plenty of fried pork lard but minus the gooey starch. The noodles are great on its own but even better with some pickled chillies for the extra acidic tinge and gentle spicy kick.
Unlike the normal wantan mee, the Jook-Sing noodles are tossed in a light-soya sauce instead of dark soya sauce. The noodles are thin and definitely springy and al-dente. For a more soupy experience, go for an extra order of their prawn dumplings that come with a delicately sweet seafood broth. This set of wanton mee with dumplings will complete your morning.